Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
White Rice Soup
From [Modern cookery, in all its branches, 1884
Serves 4
Rice should be boiled for 5 minutes before adding to the stock.
A modern interpretation · AI-generated from the original record
Ingredients
- four ounces of well-washed rice
- a couple of quarts of good white boiling stock
- three quarters of a pint of very rich cream
- season the soup with salt
- season the soup with cayenne
- season the soup with pounded mace
Method
Throw the rice into boiling water, and after 5 minutes, drain it well and put it into the boiling stock.
Let it stew until tender, season with salt, cayenne, and pounded mace, stir in the cream, give it one boil, and serve quickly.
Nutrition per serving
480Calories
14 gProtein
26 gCarbs
35 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from [Modern cookery, in all its branches (1884) by Eliza Acton, page 42. The excerpt below is the record exactly as published.
WHITE RICE SOUP. Throw four ounces of well-washed rice into boiling water, and in fi ye minutes after pour it into a sieve, drain it well, and put it into a couple of quarts of good white boiling stock ; let it stew until tender ; season the soup with salt, cayenne, and pounded mace; stir to it three quarters of a pint of very rich cream
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